It's all about fermentation

Advanced cooking and cooling technology

The British bread market is huge and is reportedly worth £7.8 billion and is set is increase further by 15% over the next two years, according to Bakery & Snacks’ latest analysis

Sourdough bread has become an integral member of the British bread institution, with customer demand going through the roof. The tangy flavours and fluffy texture, lovingly made from natural microorganisms afford popular artisan flavours, proving that sourdough is here to stay.

Fermentation & sourdough specialist Ernst BÖCKER GmbH & Co KG are the original German pioneers in this niche-turned mainstream bread area. Originally founded in 1910 by Ernst Böcker, this family-run powerhouse is now in its fourth generation and supplies premium sourdough products round the globe.

Illustrious history of sourdough giant Ernst BÖCKER is synonymous with creative innovation, throughout its rich history. Ernst Böcker was already working with the principle of natural pure cultivation of productdetermining sourdough microorganisms (lactic acid bacteria and yeasts) back in the early 20th Century. This enabled bakers to achieve a reliable and consistent quality of their baked goods and in 1908 he received a patent for his original ‘Apparatus for Acidifying Dough’ idea.

Throughout the company’s early milestones, from the first BÖCKER pure-cultured sourdoughs sold to bakeries in 1910, to the formation of the Ernst Böcker Sourdough Factory in 1925, the company soon became regarded as sourdough experts throughout the industry.

Ernst’s son, Hermann Böcker then expanded the business further by expanding the customer base & widening the sourdough product range.

Strategic move to Minden & technology innovation

In the 1950s, Ernst BÖCKER moved to a facility in Minden, North Rhine-Westphalia, where the company remains today. Third generation innovation through Ernst-Joachim Böcker in the 1970s moved the company in the direction of combined raw materials, microorganisms, fermentation parameters and drying processes, which led to the early culmination of ‘sourdough products’. Always ahead of the curve, the company developed its first organic sourdough starter, in line with a European trend towards organic foods.

Ernst BÖCKER today

Fast-forward to today and Dr. Georg Böcker (who joined in 1987) leads the company alongside Klaus Weiße and Arno Purschke. Today, Böcker relies firmly on sourdough as a natural ingredient and the traditional art of fermentation to create products that not only impresses with their unforgettable flavourings but also scores high nutritionally.

With close to 200 employees, BÖCKER has maintained its pole position as a leader of natural fermentation products through ingenuity and expertise in the field. BÖCKER has over 160 natural sourdough products in its range – from special baking mixes and customised product solutions to ready-baked organic and gluten-free baked goods for the bakery industry across the world.

Spotlight on fermentation

The ancient art of fermentation is thought to date back as far as Ancient Egypt, with sourdough used in bread leavening. Recent years has seen a strong increase in sourdough products as Katharina Busse in Marketing explains, “Over the years, we’ve witnessed a growing interest in natural fermentation, driven by the increasing trend towards healthy foods, even beyond the baking industry. Fermentation is an ingenious process for naturally infusing a product with a specific flavour profile.

“We also offer gluten-free baking mixes and under the brand B:PURE, ready-baked glutenfree baked goods – all naturally made through fermentation. Today, the B: PURE brand is available not only for bakers but also for gastronomy professionals in frozen conditions. The demand for gluten-free baked goods for those with celiac disease and a significant number of consumers opting to avoid gluten has surged in recent years and has now almost become standard.

“We are fermentation experts. We can apply this knowledge to more than just baking goods. It’s not just about meeting dietary requirements, but about infusing every creation with the rich depth of flavour that fermentation brings. We make sure that every product benefits from our fermentation expertise and gets that certain something in a product that delights your senses.

“We gladly offer our expertise as fermentation professionals to customers, developing tailored solutions for their products outside the realm of baking. We also provide suitable sourdough solutions for end consumers, ranging from sourdough starters to gluten-free sourdough baked goods. These are available in our own online shop, regionally limited until now.”

Plant-based products

The ongoing development of global health concerns represents an exciting opportunity for Ernst BÖCKER as a key player. As the world continues to embrace plant-based products, Ernst BÖCKER absolutely hits the mark with natural fermentation. Leveraging the benefits of fermentation, the products not only enhance flavours but also importantly promote health.

What makes Ernst BÖCKER so special?

The natural fermentation of grains and pseudocereals, facilitated by microorganisms such as lactic acid bacteria and yeasts, yield high-quality sourdough products that meet the highest standards of quality worldwide. With over 100 years in product innovation and longevity, Ernst BÖCKER guarantee a consistently high quality and stable product.

“BÖCKER pure culture sourdough is characterised by natural sourdough microbiota that bring optimal flavour and stability to the dough. Additionally, sourdough offers nutritional benefits in baked goods.

“Firstly, flour processed through fermentation is more easily digested, and secondly, the gut microbiome benefits from sourdough’s natural microorganisms. The natural acidity in BÖCKER pure culture sourdough also contributes to the longer shelf-life of baked goods, keeping bread, rolls, and baked goods fresher for a longer period. Therefore, sourdough contributes to sustainability by reducing food waste through prolonged freshness and improved mould protection,” explained Katharina.

What’s next for the Minden innovators?

Looking ahead to 2024 and beyond, there’s a lot in store for BÖCKER. This year promises to be eventful, with one of the Ernst BÖCKER experts in the application field having recently completed his Bread Sommelier training.

With his assistance, the company aims to further develop their ‘Sourdough Language’ and spread this flavour language globally.

“Additionally, we eagerly anticipate the celebration of Sourdough Day on October 19th. This event, initiated by Böcker, aims to honour sourdough and further integrate it into society.

“Later in the Autumn, we’ll be gearing up for the FIE Trade Show, where we’ll unveil our latest innovations and engage with industry experts.

“Looking ahead to next year, we’ll be exhibiting at the IBA show in the spring where we can connect with fellow enthusiasts and explore the world of sourdough together.”